Try the Best Ever Beef Bourguignon made by slowly braising beef in a delicate wine sauce and then garnished with mushrooms, pearl onions, and carrots
Best Ever Beef Bourguignon
I love holiday cooking because it’s a great excuse to create delicious menus and serve upscale dishes. I’m excited to partner with Holland House Cooking Wines to share my Best-Eever Beef Bourguignon recipe!
Usually, I use my good china, the one that cannot be used in the microwave or dishwasher, my grandmother’s linens, and homemade centerpieces.
This year we are expecting a lot of relatives who are coming from Venezuela and Spain and I will be serving upscale comfort food, like this classic French Beef Bourguignon.
It’s delicious, and hearty, and it’s perfect for a crowd since you can easily double or triple the recipe.
Although is fairly easy to make, it does require a few steps. You may have seen tons of slow cooker versions out there that are supposed to be simpler than my method.
I’ve tried them all and unfortunately, they sacrifice taste and texture. Imagine eating a carrot that has been simmering for 8 hours. All that flavor is gone. What you’re left is a bland, mushy veggie.
So what I do is braise the beef in the sauce and then at the end add the sautéed veggies to get the textures and flavor profiles on point.
And that’s why this is the best-ever Beef Bourguignon recipe out there. You’ll feel like you’re eating in a little town in France as soon as you take a bite… But then you hear your aunt Ida tell the same story every year, and quickly you’ll be transported back to your table with your family.
For the sauce, I used Red Cooking Wine by Holland House in my recipe since it adds bold flavors without overpowering the beef and veggies. The flavor makes it the perfect choice to elevate any dish!
Holland House Cooking Wines are available in five flavor-boosting and versatile varieties including Marsala, Sherry, White, Red, and White with Lemon.
For this recipe, in particular, I used the Holland House Red Cooking Wine. The variety has a smooth, medium-bodied wine flavor perfect for beef, lamb, and pork.
I hope you can try the Best Ever Beef Bourguignon at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet, and be sure to follow Holland House Cooking Wine on Facebook and Pinterest for more delicious recipes and tips!
Best Ever Beef Bourguignon
Ingredients
- 4 slices bacon * julienned
- 2 lbs lean beef chuck roast trimmed and cubed
- 2 large onions chopped
- 2 cloves garlic minced
- 3/4 cup all purpose flour
- 10 oz tomato puree
- 2 cups Holland House Red Cooking Wine
- 2 cups low Sodium Beef Stock
- 2 bay leaves
- 4 thyme leaves
- 8 oz pearl onions peeled
- 16 oz mushroom caps washed
- 3 carrots peeled and sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- salt + pepper to taste
Instructions
- Preheat oven to 325 F
- Heat 1 tablespoon olive oil in a pan on medium-high heat. Brown bacon and remove to drain
- Season beef with salt and pepper. Brown beef in batches on both sides. Remove from pan
- Lower heat and add the onions and continue to cook until slightly browned. Add garlic and cook for 1-2 more minutes
- Place beef back in the pan and add the flour. Cook until the flour is no longer visible
- Stir in tomato puree, cooking wine, and stock. Bring to a boil. Stir with a wooden spoon until sauce thickens. Add the bay and thyme leaves
- Cover and place pot in the oven. Cook until meat is tender, about 90 minutes
- In the meantime, Use a clean skillet and heat butter and 1 tablespoon oil on medium heat
- Add the pearl onions and cook stirring constantly for 5 minutes. Add the carrots and continue cooking until tender. Finally, add the mushroom caps
- When mushroom caps become tender, season with salt and pepper
- When meat is tender, remove bay leaves and thyme stalks. Add the bacon and the veggies. Stir and serve
- Enjoy!
Notes
- I used turkey bacon
I think you meant 4 thyme stalks.
I meant the leaves Luca, but season with aromatics to suit your taste 🙂